Green Chile Cheese with Garlic Butter Pull Apart Loaves (Print version)
Buttery pull apart biscuit loaves packed with green chiles, cheddar, Monterey Jack, and garlic butter.
# Ingredients:
For the loaves
01 -
2 cans jumbo refrigerated biscuits, 16 biscuits total
02 -
2 cups (225 g) shredded sharp cheddar cheese
03 -
2 cups (225 g) shredded Monterey Jack or Colby Jack cheese
04 -
1 can (4 oz or 115 g) diced green chiles, drained well
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon black pepper
For the garlic butter
07 -
4 tablespoons (56 g) unsalted butter, melted
08 -
3 cloves garlic, finely minced
09 -
1 tablespoon chopped parsley or sliced green onion, for finishing
For the pans
10 -
Nonstick cooking spray or softened butter, for greasing
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease two 8 by 4 inch loaf pans with nonstick spray or softened butter.
02 -
Separate the biscuits and cut each biscuit into 4 pieces. Add the pieces to a large mixing bowl.
03 -
Add the cheddar, Monterey Jack, drained green chiles, salt, and black pepper to the bowl. Toss gently until the biscuit pieces are coated and the cheese is evenly scattered.
04 -
Stir the melted butter and minced garlic together. Pour over the biscuit mixture and toss again until the dough pieces look glossy.
05 -
Divide the mixture between the prepared pans. Tuck loose cheese into the gaps, but do not press the dough down tightly.
06 -
Bake for 25-30 minutes, until the loaves are puffed, golden on top, and set in the center. Tent loosely with foil if the tops brown before the middle is done.
07 -
Let the loaves rest for 10 minutes. Sprinkle with parsley or green onion, then serve warm for pulling apart.
# Good to know:
01 -
Best served warm after a 10 minute rest.
02 -
Use well-drained chiles to keep the biscuit centers from turning gummy.
03 -
Makes 2 small pull apart loaves.